• 100gm San Remo Spaghetti, cooked
• pesto
• ½ BBQ chicken, shredded
• mornay sauce (see recipe below)
• dry sherry
• grated tasty cheese
• grated parmesan

Preheat oven to 200°C.

Place cooled pasta in an ovenproof dish. Scatter pesto over the top and layer with chicken and mornay sauce.

Then sprinkle with sherry and top with cheese.

Cook in oven for about 20 mins until golden and bubbling.

Mornay Sauce

• 4 tbsp butter
• 4 tbsp plain flour
• 2-3 cups hot milk
• grated tasty cheese
• freshly ground salt

Melt butter and add flour. Mix well and cook over a very low heat for 4-5 mins.

Add milk and whisk well. Then cook over a moderate heat for 10 mins, until reasonably thick, adding more milk as needed.

Add cheese and salt to taste (and a little cream, if you like).